I paused my many iterations of the eggwhite breadish because I cannot get past the “dry-ing” effect of it when eaten. I went back to a recipe I used to use, that uses psyllium husks and eggs to make a course bread. I had stopped making it because (I call it 9-bread) it takes up a lot of ingredients. On the other hand I’m trying to get eggs down my throat and had too many, so this seemed like a good time.
It can be made with water or any liquid. I had no drinking water (I don’t use tap water) or broth so ended up using homemade milk kefir lol – which works fine. Does up the calories and carbs a bit though.
Next time I will double the batch. The deep “kaiser roll” type ventilated baking thing I use (which is hell to wash, but bakes great and with such a great texture) they are pretty big and this only half or less filled each well.
But double is 18 medium or large eggs. (!!!) So…
Been a long time since I made this particular breadish version. Since I couldn’t fully tame the “dry-ing” effect of the eggwhite bread, I started liking the idea of my old heavy-dense psyllium-egg bread better.
Note that I meant to make it with water, then didn’t have any good water, so I made it with kefir (the only liquid I had), which upped the calories and carbs both somewhat.
Recipe + detail spreadsheet with stats:
I made it in the hard-to-clean deep-round-rolls perforated baking-thing. It did not stick; running a knife around the edge of each first I think helped; but I still suspect it’s gonna be a b— to get clean!
Sliced in half, I used three halves to fit in the tray of my air fryer lid. Then I rubbed garlic all over it (the rough surface of the bottom/sides of these, from that pan, is very good for the rubbing-garlic part), added some good butter, and a thin slice each of cheddar and jack cheeses. YUM.
I had 3 other halves with just butter to test the taste (was fine). Skip however ate half of this. 
The just-butter ones, not the garlic ones.
There is actually not quite enough batter for the 8 wells in this pan. Probably would have been better to make six, and even then, they would still only be half-full. Twice this probably would have filled them, but then, one of the issues this recipe has esp with kefir instead of water, is being just slightly damp in the middle, so it’s better not to make it super thick like a loaf IMO. The best variants I ever made with this were done in bagel/donut silicone mold pans.
I should add: it tastes just fine. But I prefer it best grilled or under the air fryer toasted, and then with butter, garlic butter, or something else on it. I slice the rolls short-ways so I get 2 rounds from this batch but it’d be 4 if the wells were full.
PJ
Being me, managed to eat the whole batch, it was a fiber-y day! 
